Chicken Piccata

Ingredients

• 2 large boneless, skinless chicken breasts (about 700g total)
• 3/4 tsp salt, plus more to taste
• 1/2 tsp black pepper
• 1/2 cup (65g) all-purpose flour
• 3 tbsp olive oil
• 5 tbsp unsalted butter, divided, 3 tbsp cut into cubes and kept cold
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 3/4 cup low-sodium chicken stock
• 1/4 cup fresh lemon juice (about 2 lemons)
• 3 tbsp capers, drained
• 2 tbsp chopped fresh parsley
• Lemon slices, for serving

Before you cook

• Slice each chicken breast horizontally to make two thin cutlets, then place them between sheets of plastic wrap and pound to an even 1/4-inch thickness.
• Season both sides of the cutlets with the salt and pepper.
• Spread the flour on a plate next to the stove.
• Mince the garlic and measure out the wine, stock, lemon juice, and capers so they're ready to go quickly.
• Cut 3 tablespoons of the butter into cubes and keep it cold in the fridge until the sauce step.

Steps

1. Dredge each cutlet in the flour, pressing it onto both sides so it sticks, and shake off the excess.
2. Heat the olive oil with 2 tablespoons of butter in a large stainless steel or cast-iron skillet over medium-high heat until shimmering.
3. Lay two cutlets in the pan without crowding them and cook for 3 minutes per side, until golden brown and cooked through.
4. Transfer the cooked cutlets to a plate and tent loosely with foil.
5. Cook the remaining two cutlets in the same pan, adding a touch more oil if the pan looks dry, then set them with the first batch.
6. Lower the heat to medium and add the minced garlic to the pan, stirring for 30 seconds until fragrant.
7. Pour in the white wine and scrape up the browned bits from the bottom of the pan with a wooden spoon.
8. Add the chicken stock and lemon juice and bring the sauce to a boil, letting it reduce for 3-4 minutes.
9. Stir in the capers and lower the heat to medium-low.
10. Add the cold cubed butter to the sauce one piece at a time, swirling the pan constantly until each piece melts before adding the next.
11. Return the chicken cutlets and any collected juices to the pan, spooning the sauce over them to warm through for 1-2 minutes.
12. Stir in the chopped parsley and take the pan off the heat.
13. Plate the chicken, spoon the sauce over the top, and garnish with lemon slices.